Figs are so amazing and not only are they great for eating but they are perfect for making jam. The fig seasons are very short and they are available usually in the spring and fall. Figs have to be eaten or used within a few days as they don’t have a long shelf life. I have found that they stay fresh longer by placing them in a frozen bowl. Freeze a pyrex bowl. Once the bowl is frozen (very chilled) add the figs to the bowl (gently). Cover with plastic wrap and place the bowl in the coldest part of the fridge. They usually last 2 to 3 days if they were purchased when very ripe. Firmer figs can last up to 7 days stored in the fridge.
For this recipe I used Mission Figs which is usually available during the spring, typically in May/June. This jam version is a twist to my original recipe. The addition of sea salt and rum makes it magical. A little bit of the salt goes a long way and bites into the sweetness making it slightly less sweet. A beautiful hint of the rum really makes you want to eat a lot of it. Serve as desired. They go perfectly on our homemade sweet rolls; Challah or Tennis Rolls. I hope you will make this recipe and enjoy as much as we do. Happy Cooking!
Try These Popular Recipes
Sea Salt Rum Fig Jam
This is one of the best fig jam that serves as an excellent spread on toast or eat it naked.
- 1 1/2 pounds figs (I used Mission figs)
- 3/4 cups granulated sugar (plus an optional 2 to 4 Tbsps for a sweeter jam)
- 1/2 cup lemon juice freshly squeezed
- 3/4 – 1 cup water
- 4 tablespoons dark rum (can sub brandy or port but use less of these 2 to 3 tbsps)
- 1/8 teaspoon sea salt can use up to 1/4 tsp
Rinse and cut figs. Cut off the stem and then cut into quarters.
Note: For a smoother jam with less lumps, dice or chop the figs smaller.
Add the figs to a 2-quart heavy bottom pot. Add the sugar.
Use a spoon or spatula to mix until the figs and sugar are well combined. Set aside for 15 to 20 minutes until the sugar becomes melty and glue-like.
15 to 20 minutes later, when the sugar looks melty and the figs are slightly soft, give it a quick stir/mix.
Pour in the lemon juice and water. Stir/mix. Cook over medium to medium-high heat until the mixture comes to a boil. Reduce the heat to medium-low. Cook 20 to 30 minutes until the fig mixture starts to look gel-like and the liquids are mostly absorbed. Stir a couple of times during cooking.
Note: When the cook time reaches 20 minutes if there is too much liquid and the figs are mashable soft turn up heat to medium but be careful not to burn the jam.
20 to 30 minutes later, the jam is almost done. Depending on how lumpy you want the jam, use the back of a spoon to mash the softened figs, or use a potato masher.
Add the rum and sea salt. Stir and continue cooking for another 10 minutes, until liquid is absorbed and the jam looks like gel. Turn off the stove.
Note: As the jam cools it will continue to become a thicker gel.
When the jam is cool enough, transfer to glass storage containers and store in the fridge. Use as desired. Enjoy.
Tutorial Video is available: Sea Salt Rum Fig Jam
Nutritional Information will vary depending on actual serving size.